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Hi Bold Bakers!
IN THIS RECIPE: Yes, it’s easy to just go get a jug of eggnog from the store, but this Homemade Eggnog recipe tastes even better. Traditional. Nostalgic. Everything you love about eggnog — made in less than half an hour and then chilled to perfection.
Want to know a secret? I hadn’t had eggnog before I sought out to make it. I know it’s traditional and nostalgic to millions of people around the globe (have you tried my Mexican Eggnog (Rompope)?), but I just never seized the opportunity to try it. It’s that outsider’s perspective that let me engineer it without being clouded by too many fond memories… and results in just one incredible, creamy drink that I’m told is just like the eggnog they have had over their lives.
Is There Egg In Eggnog?
Yes! In this version there absolutely is. You can find eggnog out there without it, but then is it truly eggnog? I mean, it’s right in the name. The eggs are tempered and heated, they’re not raw, so don’t be concerned. What this doesn’t have is any alcohol, but would make one mean mixer if you wanted it to be.
What You Need To Make Eggnog
How To Make Eggnog
I was surprised at how easy this process is — it’s as simple as heating up ingredients and stirring them together. I’m not kidding. Just make sure you add your warm liquids to your eggs a little at a time and slowly while whisking to temper them — otherwise, you could risk cooking the eggs so fast they turn into, well, scrambled eggs. I’ve gone through the trenches to bring you the absolute easiest method for making this warm and festive Christmas drink.
Eggnog Recipe Tips & Tricks
You’d think a holiday drink this simple wouldn’t even have tips or tricks, but you’d be surprised what I have up my sleeve.
- Make this holiday treat ahead of time and hold it in the fridge for up to 4 days
- Adult it up and add a splash of brandy or bourbon once the kids go to bed!
- Use full-fat milk in this eggnog to make it even creamier
- You don’t need heavy whipping cream for this recipe, any type of cream will do as we don’t need to whip it
- Remember that once the egg nog is removed from the heat and chills it will get even thicker so factor that in when cooking
Make More Drinks!
If you’re in the festive spirit, make some of my other seasonal drink recipes:
And don’t forget to buy my Bigger Bolder Baking Cookbook — it makes the perfect gift!
Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!
Creamiest Homemade Eggnog Recipe
- 6 large egg yolks
- ½ cup (4oz/115g) granulated sugar
- 2 cups (16floz/480ml) whole milk
- 1 cup (8floz/240ml) heavy cream
- ½ teaspoon ground nutmeg
- pinch of salt
- ¼ teaspoon vanilla extract
- ground cinnamon (for garnish)
- In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
- In a saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
- Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- While whisking, cook over medium-low heat until the mixture thickens, just a few minutes. Note that It will thicken even more as it cools down.
- Remove from heat and stir in the salt and vanilla.
- Pour the eggnog into a jug and allow it to cool down completely before covering and chilling for a minimum of 3 hours but up to 4 days.
- Serve with a sprinkle of cinnamon, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!